Initially , whip up some heavy cream with some powdered sugar and set it in the fridge .
Crack up the eggs in a wide bowl . Beat these up with an electric blender or on a standing mixer for about 30 secs .
After that , add in the sugar and the cinnamon and beat on high speed for about 5- 10 mins or till your egg mix has become fluffy and pale yellow . Beating the eggs properly is important as only that can ensure you a fluffy and light swiss roll .
Preheat your non stick pan by letting it heat up steadily on a low flame.
At this point , add in the whole wheat flour and cocoa powder . While adding in though , care must be taken to add in LEVELED tbsps of both cocoa powder and whole wheat . Do not do the mistake of adding heaps of it . In such a scenario , you will only destroy your swiss roll.
Now , fold in the flours gently , just till everything is mixed well. Do not use harsh movements . Work with it carefully.
On a non stick pan , pour this mixture and soothe it into a circle evenly . Cover this up and let it cook on a low flame for about 5 mins .
Once done , put it on a piece of aluminium foil and immediately spread out your filling or whipping cream . The best part about using whipping cream was that it was not only tasty but was a proof that my swiss roll was done perfectly . Even though it was steaming hot , the cream did not melt and stayed put till I worked with it . No messiness !
Fold it carefully and finally wrap it and put in the fridge for 15 mins till cooled .
Take it out and slice it in thick pieces .
Serve with an extra dollop of whip cream on the side .
